When you think of world-class cuisine blended with the warmth of the Caribbean, one name that should immediately come to mind is Brentfield Lettsome, aka Chef Brent, the dynamic owner of Chef Brent Private Chef Services. Specialising in private dining experiences at luxurious villas and yacht charters and catering for vibrant parties, Chef Brent offers a culinary journey that’s as personal as it is unforgettable.
For Chef Brent, the kitchen has always felt like home. His love for cooking began at the tender age of six, inspired by the delicious smells and sights of his mother frying fish, making Johnny Cakes, and preparing fish and fungi — the beloved national dish of the British Virgin Islands (BVI). “I just loved it,” he recalls. “I wanted to get in the kitchen, get my hands dirty in the flour, and learn the food culture of the BVI.”
From an early age, Brent found himself captivated not just by his own culture’s cuisine but also by global flavours. He fondly remembers watching IHOP commercials and experimenting with pancakes and French toast — always with a Caribbean twist, of course. Even with the slow dial-up internet of the time, Brent eagerly looked up recipes, tasted new dishes, and created his own spin on classic meals.
One pivotal moment that cemented Chef Brent’s culinary path was his high school experience when he enrolled in the Technical Vocational Education Training (TVET) program in 2010. There, he gained hands-on experience and participated in a class-wide cook-off competition. This life-changing event led to his discovery by renowned local chefs Kenneth Molyneaux and John Albright.
Impressed by Brent’s natural talent, Chef Molyneaux took him under his wing, mentoring him from the ground up and introducing him to the Junior Culinary Team. “That competition was the spark,” says Brent. “It gave me the confidence and foundation to build my career.”
Today, Chef Brent’s cuisine remains a beautiful fusion of his Caribbean roots with flavours from around the world. He creatively combines Caribbean spices with Italian and Japanese influences, keeping his dishes exciting and fresh. “I always like to excel,” he shares. “I constantly look online for new trends and combine them with what I know.”
For Brent, being a great chef goes beyond mastering techniques. It’s about listening, teamwork, creativity, and organisation. He believes that staying humble, curious, and open to learning is what helps a chef grow.
His advice to aspiring young chefs is practical and inspiring: pursue your education, especially in culinary arts. Master your math skills, as the business side of food—from measurements to money management—is crucial. Find a mentor who can guide and inspire you. Stay creative and be different—don’t just stick to what everyone else is doing.
When it comes to plating dishes like a professional, Chef Brent shares a simple but powerful tip:
“Use the clock method. Place your starch at nine o’clock, your meat at three, and your garnish at twelve to add height and balance to the plate. A few crispy potato chips on top can make the dish pop beautifully.”
Beyond private chef services and catering, Chef Brent also offers cooking classes, where he shares his knowledge and techniques with food lovers of all skill levels. Whether you’re planning a luxurious event or just looking to sharpen your culinary skills, Chef Brent is ready to make it memorable. His commitment to sharing his expertise with others is a testament to his belief in the power of food to bring people together.
